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Master Chef Chris Paul, above being one of South Florida's top chefs, is one of only seven Master Fusion Chefs in the world and is widely recognized for his exquisite and inventive cuisine.
His innovative dishes delight both the eye and the palate, marrying his imagination with his many years of experience, using only the freshest ingredients and preparing all recipe essentials from scratch. Certified in all world cuisines, he works with his clients to design menus that can be as expansive or restrained as individual tastes and dietary restrictions allow.
Master Chef Chris Paul will take you on a culinary, interactive journey without having to leave the comfort of your own home as you learn about the geography and history behind each dish. Whether you want to enjoy an intimate dinner for two or a dining experience shared with friends and family, he will personally cook and oversee every aspect to make the meal memorable - from the table setting to preparation, service and clean-up.
Master Fusion Chef Chris Paul
From Farm to Fusion
Education and Experience
• Johnson & Wales University
• Florida Culinary Institute
• New England Technical Institute
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Restaurant Owner
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Dir. of Culinary Services, Precise Hospitality
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The Balancing Act on Lifetime Cable
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Network Guest Chef
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Celebrity Chef
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Private chef to the wealthy
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Well traveled Master Chef
Mexico, Australia, Malawi, London, New Zealand
Las Vegas, Israel, Brazil and Hawaii,
Wyoming (Jackson Hole), South Hampton
Background
Chris grew up with health problems himself. He was severely ADHD but his parents chose to treat him naturally instead of with drugs. They lived on a 5 acre "farm" and grew almost all of the food themselves without using chemicals. Mom was a vegetarian but still cooked meat for his dad and Chris' older brother. Grandma was a good cook also and that's where Chris' love for cooking began.
Even as a young child, Chris could tell you a complete list of ingredients to any dish just by tasting it. (His youngest daughter has that same palate and ability.) It brought him great joy to serve his family homemade meals of peanut butter and jelly with a towel over his arm -- this was at 5 years of age. Raising animals and working in the garden gave him an early relationship with food and its natural source from the Lord. After milking cows, collecting eggs, pulling up carrots and digging for potatoes, he would watch his mother cook family meals, helping where he could. His favorite pastime was eating the ice cream he made with using fresh cream.
His love for making people happy through food continued throughout his youth and finally after graduating culinary school he studied in Australia, Mexico and New Zealand and that's when fusion style cooking peaked his interest and started him working toward being a Master Fusion Chef - one of only 7 in the world.
Chef says, "On a very personal level I have experienced the importance of food to one's health. I will never compromise on the quality of my dishes, but I also want my food to please all the senses and, most of all, to be a joyful experience."
Creating a memory with my art on a plate just for you
"My job as a Master Fusion Chef is to sharpen the senses of taste, smell and sight by creating a new type of cuisine and creating a memory for you in every mouthful."
Dear Chef Chris Paul,
We just wanted to take the time to personally thank you for coming to our home and creating such a fantastic and memorable evening for us. To simply call it a great dinner party with a Master Chef would be completely misleading .. . it was, in fact, an incredible experience that our guests have not stopped raving about. The extravagant five-course menu you personally designed for us was creative, beautiful, and was over the top delicious. Not only did each and every course taste fantastic, but each course looked like a beautiful piece of art on our plates. The wines you paired to accompany each courses, perfectly brought out all the individual flavors and ingredients you so masterfully created for us. We cannot believe those incredible dishes were prepared in our own kitchen right before our eyes. Everything from the sous vide scallop ceviche, to the poached fresh lobster and caviar, to the sea bass and wagyu beef fillets with truffles was amazing--not to mention the champagne and decadent desserts you served after dinner! Although we would have previously considered ourselves and some of our friends "foodies", we have never tasted food of such caliber and presented to artfully. To top it off, your staff was superb. Kate was a magician when it came to setting up our table ... it looked incredible. Her service was top-notch. Brendan was so efficient and professional assisting you in the kitchen. It is clear you have a well-trained team supporting you. Finally, when you said we didn't hve to do anything but enjoy and host our guests, you were absolutely correct. You and your staff handled everything from set-up, service, to clean-up. . . and when you left, our kitchen was so spotless it lef us wondering if we had only imagined such an event ever took place. What an experience, what a pleasure! Thank you! Jeff & Karen
Every recipe is made from scratch, never compromising on the quality of our dishes.
Nature provides the mix of colors, textures, and flavors to delight our senses. That array of palettes at our disposal allows us to create innovative dishes. That makes creating culinary delights exciting.
